It seems this is our ‘Healthy Week’ so here is another healthy and nutritious recipe for Russian Salad. This kind of salad is perfect to prepare in advance and can be refrigerated for up to 2 days.
Time:60 min, Prep: 30 min. Cook: 30 min.
Servings: 4
Ingredients:
- 4-5 medium new red potatoes
- 3 carrots
- 300 g fresh peas
- 3 hard-boiled eggs
- 400 g chicken breast, cut into cubes
- 160 g canned artichoke hearts
- 3-4 pickles
- 4 tablespoons mayonnaise
- Fresh dill
- Salt and pepper
- A few whole black olives to garnish
Directions:
Wash potatoes thoroughly, put them in a pot with salted water and boil them for about 20 minutes or until tender when pierced with a knife. Drain water, let potatoes cool, peel and cut them into small chunks.
Blanch the carrots in boiling salted water until tender but still firm to the bite. Rinse under cold water, then drain. Repeat with the peas. Cut carrots, artichokes and pickles into small chunks.
Boil the chicken breast pieces for 15-20 minutes and in a separate pot boil the eggs for 10 minutes. Remove the shell from the hard-boiled eggs and cut them into cubes.
Place all the vegetables and chicken breast in a bowl. Add the mayonnaise and fresh dill, toss to combine and season to taste. Arrange on a serving dish and garnish with black olives and a little sprinkle of dill.
Just read that this salad is actually called Olivier Salad, not Russian Salad as I originally named it.
Excerpt from Wikipedia:
“Salade Olivier (салат Оливье in Russian) is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise.[1] This salad is often incorrectly called Russian salad, although the term Russian salad (or more commonly salade russe in French) is used by professional chefs to refer to the salad called винегрет in Russian.”